Tortilla eggs, as my jichan called them, are similar to Tex-Mex migas, an egg-y breakfast dish starring tortilla chips. You can throw in pretty much any available meat, beans, or vegetables after step four (think: black beans, onions, peppers, sausage), and any kind of tortillas will work. My favorite version includes fresh chorizo sausage, along with onions and peppers. The recipe scales for a bigger crowd, but it excels as a quick back-pocket solo breakfast as well.
kosher salt, plus more to taste
freshly ground black pepper, plus more to taste
extra-virgin olive oil
small corn tortillas
fresh chorizo sausage link
poblano pepper, thinly sliced
yellow onion, sliced
fresh cilantro, chopped
cotija cheese (to top)
hot sauce (optional)
In This Recipe
Cracks eggs into a medium bowl, season with salt and pepper, and whisk gently.
Heat a couple tablespoons of extra-virgin olive oil in a skillet over medium-high heat.
Rip tortillas into bite-size pieces, adding them to the skillet as you go (taking care not to overcrowd them).
Fry tortilla pieces 2 to 4 minutes until golden-brown on both sides, then remove from skillet and set aside.
Add sausage link to skillet and brown, breaking up with a wooden spoon.
Once cooked through, add sliced pepper and onion and cook until softened.
Lower heat to medium-low and return the fried tortilla pieces to the skillet.
Pour beaten eggs into skillet, being sure to cover the tortilla pieces, then cook to desired doneness.
Serve topped with sliced scallion, cilantro, cotija cheese, and lots of your favorite hot sauce.